Hey knuckleheads! We’re back and we are the same as ever, with this weeks in depth investigative look at Americas sneakiest food, CHEESE! It’s wet, it’s dry, apparently now sometimes it’s made of cashews. There are holes and mold, and it comes in logs and rolls. So pop a couple...

[audio mp3="https://heritageradionetwork.org/sites/default/files/wp-uploads/2016/03/Marieke-Gouda.mp3"][/audio] The Winter 2016 Fancy Food Show in San Francisco, California, is one of the largest exhibitions of speciality and artisan foods in the United States. From dry goods to drink mixes, each product and its maker had an amazing story to tell about food craft, tradition, and heritage...

We love cheddar cheese. But how much do we really know about this classic food? Tune in to hear Diane Stemple and Gordon Edgar discuss Gordon's new book - Cheddar: A Journey to the Heart of America's Most Iconic Cheese - and learn about what the history of one cheese...

What's better than beer cheese? This week on Cutting the Curd, Anne Saxelby invites Jimmy Carbone, host of Beer Sessions Radio and Greg Blais, cheesemonger at Eataly for an on-air beer and cheese pairing and discussion! Tune in and learn how grains play into both cheese and beer -...

Kirstin Jackson focuses on American cheese in her new book, It's Not Your, It's Brie: Unwrapping America's Unique Culture of Cheese! On this edition of Cutting the Curd's book review, guest host Diane Stemple talks with Kirstin about her first book, and the research and stress that went along with...

This week on Sharp Hot, Chef Emily Peterson celebrates Halloween with spooky stories about listeria, and a guest call from psychic medium and ghost investigator Craig McManus! Tune into this episode to hear about Emily's experiences with spirits, and how they have revealed themselves via scents and taste! Does...

Who doesn't love Mac Cheese? On the monthly book review edition of Cutting the Curd, guest host Diane Stemple is joined by Laura Werlin, a James Beard award-winning author with an unbridled passion for cheese. Laura's latest book is Mac Cheese Please, where you'll find 50 recipes organized...

Chef Emily Peterson is a Jill-of-all-trades in the food world! On this HRN Community Session, Eddie Shumard sits down with culinary educator Emily Peterson of the Astor Center in New York City, to speak with her about her latest updates in the food world. Emily Peterson combined her love of...

Today on Cutting the Curd, Diane Stemple is joined by a panel of guests to talk about holiday cheeses and cheese gift ideas. Joining Diane in the studio are NYC cheese geeks Jessica Kesselman, Amy Sisti-Baum, and Sarah Zaborowski. Hear what cheeses to bring to your holiday gatherings! The studio...

This week on Cutting the Curd, Diane Stemple is joined in the studio by two newly graduated Certified Cheese Professionals, Amy Thompson and Elena Santogade. Amy Thompson is the head cheesemonger at Lucy's Whey in the Chelsea Market, and Elena Santogade is the head cheesemonger at Beecher's Handmade Cheese. Hear...